Pernil Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 8-10 lb. bone in pork shoulder
8 cloves garlic, sliced
1 jar of Spanish olives with pimentos
2-3 T. Adobo seasoning
1 T.garlic powder
cumin, oregano, black pepper
1 cup olive oil
½ cup red wine vinegar
¼ cup red wine - optional
juice of 2 limes
juice of 1 orange or orange juice
3 packets of Sazon
chicken stock
1 large onion, chopped
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Directions: |
Directions:Make the marinate in a bowl - add the garlic
slices and olives into the marinate.
Adjust seasonings to your liking.
Cut slits into the pork with a sharp, pointy knife.
Push the garlic slices and olives into the slits
all over the pork. Cover tightly with foil and refrigerate
for 24-48 hours.
Day of Roasting: Set pernil on counter for 90 min. to
allow meat to reach room temperature.
Preheat oven to 475º F.
Place meat, fat side up, on a rack in a roasting pan.
Pour chicken stock in the bottom of the pan (abt. ½ inch)
and the chopped onion.
Cook for one hour uncovered.
Lower oven heat to 275º F.
Cover the pork tightly with foil, place the lid of the roaster on top
and cook low and slow for 7-8 hours.
Allow to rest on counter for 15-30 min. Slice and enjoy! |
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